Another yummy lunch: kale, squash and chickpeas

I went to the Green Barn market on Saturday and stocked up on some deliciousness from Vicki’s Veggies, including bags of spinach, arugula and kale and a giant butternut squash. The squash was so big I used it for two squash salad recipes (both from Smitten Kitchen) that I’ve been enjoying for lunches all week: one with lentils and goat cheese (although I used a soft sheep’s cheese from Monforte) and one with chickpeas and a tahini dressing. It’s the latter that you see in the picture and that I’m eating for lunch today, alongside my standard kale salad.

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Fried chickpeas and kale

I had never thought of frying chickpeas until I came across this recipe for Pan-fried Chickpea Salad from blog 101 Cookbooks. I made it one night and was impressed with the tenderness frying gives canned chickpeas, and with the simple flavour of the curried yogurt dressing.

So tonight, I mixed up my own modified version of the recipe. I included shiitake mushrooms but I wouldn’t recommend it – they weren’t bad, but didn’t add anything.

You need:

1 red onion
1 14-oz can chickpeas (or equivalent from dried)
1 bunch kale
1/2 cup plain yogurt
1 Tbsp curry powder
salt and pepper to taste

Fry ingredients over medium-high heat, starting with the onions and chickpeas, then the kale. Add salt and pepper to taste while cooking. Meanwhile, mix yogurt with curry powder. When chickpea mixture is done, remove from heat, transfer to a bowl and blend with dressing. Serve warm or cold.

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